I was craving soup today. I’d blame it on the weather but it was 70 today, and l…

I was craving soup today. I’d blame it on the weather but it was 70 today, and let’s be honest, I love some f**king soup.

On a whim I instacarted a butternut squash the other day from Aldi. It was a whim because I’ve never cooked butternut squash before and I thought, why the f**k not. So, I cooked up this savory butternut squash soup with a whole bunch of stuff in it.

1 butternut squash, peeled, cleaned, and diced into 1 inch cubes
6 large carrots, diced into 1/2 inch cubes
1 large yellow onion, rough chopped
6 garlic cloves, minced
2 small red apples, diced into 1/2 inch pieces, do not peel
1 lemon, zested and juiced
1 T ground ginger (fresh is ideal but I’m out)
4 C chicken bone broth
1 can coconut milk
2 t turmeric powder
1 T apple cider vinegar
2 T avocado oil + more to drizzle (olive works too but I’m out)
Toasted pumpkin seeds
Fresh cilantro, chopped
Sea salt and pepper, to taste

Heat oil in a large soup pot on medium heat. Add garlic and cook for 30 secs. Add onions and cook for 10 minutes, stirring frequently. Add a splash of broth and scrape any brown bits from the bottom of the pan. Add remaining broth, squash, apple, carrots, lemon peel, ginger, and salt. Bring to a boil, cover, and simmer 35 mins. Veggies should be tender, if not, cook a few more mins.

Turn heat off, add coconut milk, pepper, turmeric, lemon juice, apple cider vinegar, and more salt, to taste. Stir to combine. Use an immersion blender to purée soup until smooth.

Serve with toasted pumpkin seeds, crumbled sausage, chopped cilantro – or all of the above.

📝 I used chicken apple sausage, crumbled and pan fried in avocado oil

Husband review: Liked it a lot, good flavor, use chili oil next time to drizzle. 💯 will be trying that on the leftovers!

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